Warm Fingerling Potato Salad with Garlic Vinaigrette

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 853.1
  • Total Fat: 22.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 90.1 mg
  • Total Carbs: 151.7 g
  • Dietary Fiber: 20.6 g
  • Protein: 19.0 g

View full nutritional breakdown of Warm Fingerling Potato Salad with Garlic Vinaigrette calories by ingredient
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Number of Servings: 4


    1/2 small garlic clove, mashed into a paste or minced
    1 teaspoon Dijon mustard
    2 tablespoons white wine vinnegar
    6 tablespoons extra virgin live oil

    1 lb small fingerling potatoes, cleaned. (i have used small red potatoes)
    3 tablespoons extra virgin olive oil
    1/2 thin baugette (8oz), thinly sliced
    8 slices of bacon
    1 bag (8oz) spinish or greens (lettuce)


To make Vinagrette; Place garlic in a small bowl. Blend in mustard and vingear. Slowly add oil in a stream, wisking to emulsify. Season to taste with kosher slt and fresh ground pepper.

T make salad; Fill a large pot with salted water. Add potatoes and bring ot biol. Reduce heat and simmer until potatoes are fork tender,8-10 min. Drain and keep warm.
In large skillet over med heat, warm oil until a few water droplets sizzle in pan. Cook bread slices (baguette), stirring often, until golden brown and crisp, about 4 min. Using a sloted spoon, transfer croutons to a paper towl-lined plate to drain. In same pan, cook bacon, turning as needed, until crisp. Transfer bacon to a paper lined plate and keep warm.

Place warm potatoes in a large salad bowl and add vinaigrette to taste. Toss to coat well. Add field greens and toss gently. Tear bacon into 1 inch peices and add to salad along with croutons. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user TIMBERWATERS.

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